igrédients :
Potatoes:
4-5 large russet potatoes
Cheese and Seasonings:
2 cups shredded cheddar cheese (or a mix of cheddar and Gruyère for enhanced flavor)
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
4 tablespoons unsalted butter, melted
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, finely chopped (for garnish)
Préparations :
The Preparation Process
Preparing the Potatoes:
Slicing: Preheat your oven to 400°F (200°C). Peel the potatoes and slice them into thin, even rounds (about 1/8 inch thick). A mandoline slicer is ideal for achieving uniform thickness.
Soaking: Place the potato slices in a bowl of cold water to remove excess starch. This helps achieve a crispier texture. After 10-15 minutes, drain and pat the slices dry with paper towels.
Creating the Cheese Mixture:
Combining Ingredients: In a medium bowl, combine the shredded cheddar cheese, grated Parmesan cheese, heavy cream, melted butter, minced garlic, salt, and pepper. Mix well until the cheese is evenly coated with the creamy mixture.
Assembling the Potato Stacks:
Layering: Grease a muffin tin with cooking spray or butter. Arrange the potato slices in stacks, layering them in each muffin cup. Spoon a bit of the cheese mixture between each layer as you stack the
potatoes. Aim for about 6-8 sl